Chicken and Pasta in Wine and Mustard Sauce

2 cups chicken cut into pieces

1 cup small pasta such as orzo (I broke spaghetti into pieces)

1/2 cup white wine

2 cups sliced mushrooms

2 tablespoons bouillon

1 tablespoon mustard

2 tablespoons finely chopped garlic

1/4 cup melted butter

1 teaspoon turmeric

2 tablespoons corn starch

Olive or coconut oil

2 cups zucchini, broccoli, or other vegetable cut into small pieces

Cut chicken into small pieces and saute in olive or coconut oil until tender.

Add bouillon, sliced mushrooms, 1 cup pasta, chopped garlic, white wine, and two cups water

Simmer until pasta is done - about 12 minutes

Mix melted butter, mustard, turmeric, and corn starch

Add mustard sauce to chicken and mushrooms and stir

Add zucchini, cover, and turn off heat. Let sit for 20 minutes to soften zucchini slightly.

It is somehow more aggravating to wait two minutes for for the microwave than than two hours for the oven. Oliver Burkeman

Eggplant Pasta

This has quickly become a new family favorite. It's been a good year for eggplant, so our creativity has been put to the test.

The ingredients:
2 cups cooked pasta - penne or a similar shape
5 or 6 Japanese or Chinese eggplant - about 3 cups peeled and diced
1 1/2 cups diced tomatoes - cherry, grape or pear tomatoes work very well
2 cups sliced mushrooms
6 ounces fresh mozzarella cheese
3 tablespoons chopped garlic
3/4 cup chopped fresh basil
1/2 cup olive oil


1. Begin by peeling and dicing the eggplant, Put it in a large skillet with a generous amount of olive oil.

2. Salt the eggplant, and saute for about 10 mintues before adding the sliced mushrooms and chopped garlic.
















3. Keep the heat on the low side and saute until the mushrooms are cooked and the eggplant is translucent and has absorbed the olive oil.

4. Chop the tomatoes and add to the eggplant mix.

5. Turn off the heat. Chop the fresh mozzarella and sprinkle over the top. Add the chopped, fresh basil.

6. Add the pasta; stir and serve with a little grated Parmesan.

You will thank me!

Grilled Vegetable Casserole

This is not dinner in 30 minutes, but it is cooked partly outdoors and it is So Delicious. It also uses large quantities of vegetables, so if your garden is overproducing, you can use it all.

Ingredient List
At least 4 - 6 Chinese or Japanese eggplant - the skinny ones
At least 3 - 4 zucchini
1 cup seasoned bread crumbs
4 - 6 eggs
1/4 - 1/3 cup olive oil
Italian spices
1 1/2 cups grated cheese
Marinara sauce
Shaved Parmesan for garnish

Begin by slicing some eggplant and zucchini lengthwise. Put them on the grill with a little salt.

Cook them until they are a little bit charred and soft.

Next: Chop the cooked vegetables. Put them in a glass casserole dish.

Step 3: Beat 4 - 6 eggs - depending on how many vegetables you have - one egg for every cup and a half of chopped veg. Add some Italian spices to the eggs - about a tablespoon.

Drizzle a generous amount of olive oil over the vegetables, Add the beaten egg and toss so that the vegetables are coated with oil and egg.

Step 4: Add about a cup of seasoned bread crumbs. Toss again so the pieces are coated with crumbs.

Step 5: Cover the casserole with foil and bake at 350 for 30 minutes (40 if your casserole is quite full).

While the vegetables are baking:

1. Heat some marinara sauce on low.

2. Grate some cheddar or jack cheese - about 1 1/2 cups.
When the vegetables are cooked, sprinkle the cheese on top and bake for 10 more minutes - uncovered.

Serve with marinara sauce and shaved Parmesan.
Enjoy!

Fruit and Cider Pancakes

I'm searching for a better name for the long list of pancakes I have made over the past decade or so. "Cake" is not what I am going for, but they always consist of batter fried in a pan, so this is it for now. These have a summery flavor and are simple to make.

This summer was a good year for fruit and I like to use what's on hand.

For these tasty breakfast treats you will need:

5 eggs
1 1/2 cups of mashed fruit
1 + cups of any flour you like; I have used wheat, quinoa, and brown rice flour - all with good results.
1 teaspoon baking soda
1 cup of cider; it can be hard cider or the non-alcohol kind.

Mix your ingredients together. Heat some coconut oil in a large frying pan, and spoon in some batter, and cook on a low heat setting.

Make the pancakes dollar size for easier flipping. If you like thicker batter, it's all right to add more flour. I tend to like a crepe-like result, so I use less flour.

Top with fruit sauce, honey, syrup, jam, butter or anything else that you like on pancakes. I usually sprinkle some chopped pecans on mine.

Roasted Vegetable Soup

I'm a big fan of recipes with variable ingredients. This roasted vegetable soup will work with whatever vegetables you happen to have around your house, in your garden or available at the farmer's market. Put chunks of raw vegetables into a Dutch oven, or any covered casserole dish or enamel baking dish. Slow roast the vegetables along with wine, olive oil, and salt.

When the vegetables are soft and somewhat caramelized (3 - 4  hours in a 325 oven), remove the covered dish from the oven, add the broth and any herbs that you like. Return the dish to the oven for another hour.

As your final step, allow the roasted vegetables to cool a bit, and then puree them with a hand blender. You could add some sour cream or creme fraiche, if you like. And you might want to add more herbs or salt to bring it into the perfection zone!

Any combination of these will work in your soup:

Onions - peeled and quartered

Whole peeled garlic cloves

Tomatoes - remove stems and cut in halves or quarters

Sweet potatoes - peel and cut into chunks

Broccoli

Cauliflower

White or red potatoes - peel and cut in halves or quarters
Leeks - clean and cut off green tops
Shallots - peel and put in whole

Chili Peppers, Ortega, Pasilla, jalapeno - remove stems and seeds and cut in half

Winter Squash - any kind - peel, remove seeds and cut into chunks

**Winter squash can be hard to cut and peel, so I put the whole squash into the oven for 30 to 40 minutes before I attempt to cut and peel it. Works like a charm!**

Other ingredients:

1/3 cup olive oil 

1/2 cup red or white wine - add at the beginning

2 - 3 cups broth - add after vegetables are roasted

Herbs - basil, dill, parsley, thyme, rosemary, turmeric, ground caraway,

Basil, dill, and parsley can be used in large quantities. Thyme, rosemary and oregano are too strong for more than a pinch. (See note below.)

Salt - add initially and at the final step, if needed

1/3 - 1/2 cup sour cream or creme fraiche - add at the end

Cooked rice, barley or corn - add after the soup is pureed

Cooked, chopped vegetables, such as green beans or asparagus - add after the soup is pureed

Sauteed mushrooms - add after soup is pureed

If you like to use your imagination, this is a terrific way to make a hearty winter soup with fabulous flavor.

Note: One way to add a strong spice like rosemary to a broth is to put it in a tea strainer or a gauze drawstring pouch and let it steep in the hot broth for a bit. You will get some of the flavor and the aroma, but without the woody bits.